Bengal Coconut Dal
This hearty chana dhal recipe is a comforting and flavorful dish that will delight your taste buds with its aromatic and spiced lentils. The combination of warming spices like coriander, garam masala, and cinnamon adds layers of depth to the dish, while the crispy coconut topping provides a delightful crunch. Perfect for a cozy meal, this chana dhal will surely become a favorite in your kitchen.
— Constant Cookbook
Ingredients
- 1.2 litres/2 pints water
- 250g/9oz chana dhal (also called Bengal gram lentils
- ½ tsp ground turmeric
- 1 heaped tsp ground coriander
- 1 tsp garam masala
- , to taste salt
- 2-3 tsp sugar
- 2 tbsp mustard oil
- 5 green cardamom
- 1 tsp cumin
- 5 cloves
- 1cm/½in cinnamon
- ½ tsp brown mustard seeds
- 1-2 dried red chillies
- 2 dried bay leaves
- 3 heaped tbsp flaked or desiccated coconutcoconut
Instructions
- Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water.
- Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up.
- Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown.
- To serve, stir the spice mix into the lentils and divide among four serving plates.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4-6
Comments
No comments found.